Oh hi everyone! It's been a hot minute since I've posted something yummy and delicious! I took about a week off blogging just to recenter myself and to refocus what I wanted to blog and post about. I really think that taking the time off and investing in your brand, rather than rushing it for the sake of a post, is so necessary. I haven't been feeling very inspired if I am being honest and after a while off the blog I have decided to divide up my posts into sections- so this week or two (still deciding) I'll be talking healthy, vegetarian, vegan and gut health foods and why I alternate my diet between these options.
I have been asked if I am vegan or planning to go that way, and the answer is No, I just like to add plant based meals to my everyday because it's healthy and give me a variety of options to choose from during my day and depending on what's in my fridge.
This tart is a my take on a vegan banoffee pie and the smooth and soft texture of the pie coupled with the crunchy granola base, is everything right now! I intended for the colour to come out a bit lighter but I think once the rice milk gets warmer it does darkened a bit especially once vanilla essence is added. I topped my tart off with some fresh berries and it can keep in your fridge (in an air tight container) for up to a 5 days. I wouldn't personally keep it for longer as the base will absorb the pie and become a but soft and mushy-so let's try to avoid that.
Anyway, it's good to be back and I hope to be posting a few more recipes here over the next few weeks. If you want to see more specific healthy and vegan options please leave me a comment and I will definitely whip it up!
Bon appetit,
Zorah xo
Recipe: Banoffee pie
Type: Vegan
Ingredients: Granola base
2 cups rolled oats
1 cup almonds
2 tsp. cinnamon
10 pitted dates
2 tbsp. water
2 tbsp flaxseed
1 tsp. chia seeds
2 tbsp. almond nut butter
2 tbsp. agave syrup
Method:
Using my Kenwood food processor, I ground my oats and almonds to a fine consistency.
Then add the rest of the ingredients until you reach a soft and sticky consistency.
Grease the bottom and side of a tart tin with coconut oil or spray and cook so the tart comes off the sides easily.
Press the granola crust into the tart tin and place in the fridge to set while you work on your filling.
Ingredients: Banoffee filling
1 1/2 cups rice milk
1/3 cup coconut sugar
2 tbsp. cornstarch
1 tsp. vanilla essence
1 banana mashed
Method:
Heat the rice milk and coconut sugar on a medium heat until the sugar dissolves.
Whisk in the cornstarch and vanilla essence, and slowly stir in with a spatula until the banoffee filling starts to thicken.
Mash the banana on the side and put it in all into a food processor until you reach a very smooth consistency.
Pour into the tart base and allow to cool completely in the fridge for about 2 hours.
Decorate and enjoy!
